Squash Cakes

In a skillet, heat 1 or so cups of vegetable oil.

With a cheese grater, grate the outer skin of a squash. Grate at least 2-3 tablespoons worth of squash.

Meanwhile, in a mixing bowl, add cornmeal, egg, grated cheese, and garlic powder (depending on your tastes). Add buttermilk (or milk, I used milk as I was out of buttermilk). Add the milk/buttermilk slowly and stir to combine. You may need more or less milk depending on the consistency of the mix. You don’t want it too soupy, but don’t want it too dry. If the meal is well-mixed, that’s usually a good stopping point with the milk.

Spoon a large tablespoon of the meal mixture into the skillet and press it out to the thickness you desire. Let it fry on both sides until the cake is nice and brown.

After the cake is done, you can lay it on a paper towel to absorb some of the grease.

You could also add some grated green pepper to kick up the taste.

Enjoy.